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Grinding meat is one of the most common things that most home processors do, it doesn’t matter what sausage you are making or if you are just making a bulk ground product to add to products later, it all has to go through a grinder and getting it ground as quickly and cleanly as possible is going to help you make the best product you can.
So we wanted to show you two huge factors in what effects the length of time it takes you to grind your meat. Remember, the longer it is out of the cooler the more chance it is going to have to grow microorganisms and the warmer the meat is the harder it will be to grind and the more likely the fat is to smear.

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